Pears Poached in Port with Cranberries

• 8 whole allspice
• 1 tablespoon pink peppercorns
• 1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch-thick slices
• 1 (2-inch) cinnamon stick
• 1 (4- by 1-inch) strip of zest from a navel orange, removed with a vegetable peeler
• 3 cups cranberry juice cocktail
• 2 cups Tawny Port
• 1/2 cup dried cranberries
• 1/2 cup sugar
• 4 firm-ripe Bosc or Anjou pears with stems
• Special equipment: an 8-inch square of cheesecloth

1. Tie allspice and peppercorns in a cheesecloth bag with kitchen string.
2. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved.
3. Reduce heat and simmer, uncovered, 15 minutes.
4. Peel pears, leaving stems intact, and arrange on sides in poaching liquid.
5. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
6. Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl.
7. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes.
8. Discard ginger, cinnamon stick, and zest.
9. Serve pears warm or at room temperature with syrup.

allspice, peppercorns, fresh ginger, cinnamon stick, orange, cranberry juice cocktail, tawny port, cranberries, sugar, stems, cheesecloth

Taken from www.epicurious.com/recipes/food/views/pears-poached-in-port-with-cranberries-104440 (may not work)